{"title":"蓝莓和绿茶粉末混合添加对热处理加工食品雪糕品质特性和抗氧化活性的影响","authors":"아름 한, 정희 서","doi":"10.9724/kfcs.2023.39.2.83","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"5 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"블루베리와 녹차 분말 혼합 첨가가 열처리 가공식품인 백설기의 품질특성과 산화방지 활성에 미치는 영향\",\"authors\":\"아름 한, 정희 서\",\"doi\":\"10.9724/kfcs.2023.39.2.83\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":17842,\"journal\":{\"name\":\"Korean Journal of Food and Cookery Science\",\"volume\":\"5 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-04-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food and Cookery Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9724/kfcs.2023.39.2.83\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food and Cookery Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9724/kfcs.2023.39.2.83","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}